Description
Elevate your weeknight dinners with this homemade Orange Chicken recipe that delivers the same delightful flavors as your favorite takeout. Featuring crispy chicken pieces coated in a sweet and tangy orange sauce, this dish is perfect for family gatherings or casual meals. The combination of fresh orange juice and a hint of spice creates a flavor explosion that will impress your taste buds. Plus, it’s easy to prepare, making it an ideal choice for cooks of all levels. Serve it over fluffy rice or alongside vibrant vegetables for a complete meal that everyone will love!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- ½ tablespoon minced garlic
- ½ teaspoon chili pepper flakes
- 1 stalk green onion (thinly sliced)
- Oil (as needed for cooking)
Instructions
- In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Once the chicken has mostly absorbed the water, add the eggs. Mix until well combined. Then, add the cornstarch and ensure no dry cornstarch remains visible. Finish by adding the oil and mix evenly.
- In a wok or tall pan, add about 2 to 3 inches of oil. Heat until it reaches approximately 375°F.
- While heating oil, prepare your sauce. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch. Mix well and set aside.
- When oil is hot enough, gently place marinated chicken pieces into hot oil one at a time until there's an even layer. Avoid overcrowding; fry in batches if necessary! Cook for about 4 to 5 minutes before removing pieces to drain on paper towels.
- Ensure oil returns to 375°F before adding fried chicken back into hot oil for a second fry. Cook for another 5 to 6 minutes until golden brown and crispy. Drain again on paper towels or a rack.
- In another wok or large pan over medium heat, add a small amount of oil. Once hot, add white parts of green onion, minced garlic, and chili peppers. Stir-fry for about 10 to 15 seconds until fragrant.
- Give your prepared sauce a good mix before pouring it into the wok. Increase heat to medium-high; cook until bubbly and thickened. Stir frequently to prevent uneven thickening.
- Once sauce is ready, add fried chicken pieces into it. Stir well until all pieces are evenly coated in the sauce.
- Serve your Orange Chicken immediately with rice or vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 360
- Sugar: 18g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg